Recipe detail

Cut the venison leg into roulades and flatten them.

Roast the bones and meat trimmings together with the finely chopped mirepoix (leek, carrot, celery, onion) in a deep AMT roasting pan at 180°C in a combi steamer for 15 minutes, stirring occasionally.

Now stir in the tomato paste and roast for another 5 minutes, deglaze with port and red wine and reduce for another 10 minutes in the combi steamer. Top up with game stock and add rosemary, thyme, bay leaf, juniper berries, allspice, and peppercorns.

Meanwhile, briefly fry the diced bacon and shallots and cool immediately.

Chop the dried plums and mix them together with the bacon and shallot mixture into the veal forcemeat. Season with salt, pepper, a little cinnamon, and port wine. Season the roulade meat with game seasoning, spread with the forcemeat, roll up, and tie with kitchen twine. Sear the roulades on preheated AMT grill plates at 180°C in a combi steamer for 5 minutes. Now place the roulades in the roasting pan with the sauce, cover with a lid, and cook in a combi steamer at 145°C with 50% humidity and 70% fan speed for approximately 1.5 to 2 hours. When the roulades are tender, strain the sauce into a saucepan, reduce it, and season with salt, pepper, allspice, and port wine. and a little orange zest. Thicken with cornstarch until the desired consistency is reached. Reheat the roulades in the sauce and serve. This goes well with spaetzle, bread dumplings, Brussels sprouts, red cabbage, morels in cream sauce, or whatever else you like...


```